quiz

1. What is the dish oeuf à la tripe?

2. A full saddle of lamb will include the loin, chump, best end and tail. What cut is a baron of lamb?

3. Molho de camarao e coco is a popular Brazilian sauce, usually served with fish. What are the two main ingredients used in its preparation?

4. This bird is farmed in Western Australia, the meat has the appearance and taste of beef fillet, and the Aborigines use the oil extracted from it as a lubricant. What is it?

5. Greece operates an appellation of origin for its wines. To what type of wine does the term "traditional appellation" specifically refer?

6. How does the base ingredient differ in the following dishes: gnocchi parisienne, gnocchi romaine and gnocchi piémontaise?

7. Flamande, particularly when used in reference to pork dishes, indicates the use of apples in the recipe. What does it indicate when used to describe a dish of fresh haddock?

8. In China, what type of rice dish is served at breakfast and what consistency should it have?

9. Chinese malossol and Spanish mujjol are both imitations of which type of product, and how do they differ from the other imitation which is generally used in the UK?

10. Chow-chow, oranges, apples, lemons, bananas, coconut and sultanas are all used as accompaniments when serving which style of dish?

11. In which month will all of the following produce normally be freshly available: English asparagus, Scottish lobster, spring cabbage, herrings and new season carrots?

12. When making coffee, how does the preparation of the coffee bean in Brazil differ from the method used in most European countries?

13. If you were asked to prepare a tray of attereaux, which utensil would you require in quantity?

14. When making fresh pasta, it is preferable to use a particular type of wheat. Which is it and what is its advantage?

15. When making coffee or chocolate ice-creams, are the flavourings added at the same point in each of the processes?

This week we are seeking the name of the country where this turkey casserole is a popular dish, particularly in the cold southern regions bordering the Atlantic.

INGREDIENTS

8lb turkey

1lb small shallots

12oz tomato concassée

6oz ground almonds, toasted

6oz stuffed olives, sliced

4oz ham, finely chopped

2fl oz groundnut oil

3oz butter

Bay leaves

For the marinade

10fl oz orange juice

15fl oz dry vermouth

2 cloves garlic, minced

2tsp salt

Milled black pepper

METHOD

Mix the marinade ingredients together. Cut the turkey into portion-sized pieces, place in a pan and coat with the marinade. Refrigerate for 12 hours. Retain the marinade.

Heat the butter and oil in a large pan and sauté the turkey until lightly brown. Add the shallots and brown, then add the tomato, bay leaves and marinade. Cover and cook in the oven for 75 minutes at 180¼C.

Remove and stir in the nuts and olives. Cover and return to oven for a further 30 minutes. Season and sprinkle with ham. Serve.

ADDITIONAL CLUES

l In this country, chicken and duck dishes made with rice are common. They are a variation on the Spanish dish, arroz con pollo.

l Many countries in this area include chillies in their recipes, and most have their own style of chilli sauce. In this country, it is known as pebre.